Dessert buns

Dessert buns: Some Easter sweetness. Image: Asande Mpila

Dessert buns: Easter sweetness to delight the family

Make Easter sweeter than ever before with these dessert buns and make every sweet tooth smile.

Dessert buns

Dessert buns: Some Easter sweetness. Image: Asande Mpila

With Easter knocking on our doors, prepare some sweetness for the family with these dessert buns recipe. This recipe includes the method to prepare the buns from scratch along with a sweet syrup to sweeten these tasty bites.

Easter is a time to spend time with the family. With the children at home on holiday and family members visiting, it is the perfect time to try something new. Surprise them this Easter with this sweet treat.

Tips when preparing your dessert buns

When preparing your work surface to work with the dough, make sure you sprinkle it generously with flour. Also sprinkle enough flour on your hands. This dough can be rather sticky and there is nothing more frustrating than trying to work with dough that sticks to everything.

This is the kind of recipe that you need enough time to allow the dough to rise. This recipe includes two occasions that you need to allow the dough to rise for an hour.

After baking the buns and removing them from the oven, pour the syrup over them so that they can suck in the sweet deliciousness.

Dessert buns recipe

5 from 1 vote
Recipe by Asande Mpila Course: DessertCuisine: GlobalDifficulty: Easy
Servings

14

servings
Prep time

15

minutes
Cooking time

1

hour 
Total time

1

hour 

15

minutes

Ingredients

  • For the bread dough
  • ¼ cup warm water

  • 2 and ¼ tsp active dry yeast

  • ¾ cup warm milk

  • 1 large egg

  • ¼ cup unsalted butter softened

  • ¼ cup sugar

  • 1 tsp salt

  • 3 and ¼ cups to 3 and ¾ cups all purpose flour

  • 1 block cream cheese

  • For the sweet syrup
  • 2 cups sugar

  • 1 and ½ cups water

  • ½ tsp vanilla

Method

  • Dissolve yeast in warm water.
  • Let the mixture stand for 5 minutes, or until foamy, in a large mixing bowl, combine milk, butter, egg, sugar and salt and add the yeast mixture and stir well.
  • Add 3 cups of flour, one cup at a time and use a wooden spoon to stir the ingredients together.
  • Sprinkle just enough of the remaining flour gradually until the mixture turns into a soft dough that gathers in the centre of the bowl.
  • Turn the dough over to a generously floured board and knead for 6-8 minutes, adding flour to the surface and on your hands as needed to help with the stickiness, until the dough is smooth and elastic. Shape the dough into a ball and let rise inside a bowl, covered for 1 hour.
  • Grease two 9-inch round pans. Gently deflate the dough and divide it into 50 portions. Flatten each portion in your palms and place a small bit of cream cheese, just enough to fit in the centre of the dough. Fold the edges of the dough to cover the cream cheese and twist the ends together to seal. Arrange the balls into the 2 prepared baking pans. Cover them loosely with plastic wrap and let rise for about an hour until puffy and doubled in size.
  • Preheat the oven to 200°C. Bake the buns in the 200°C ovens for 18-23 minutes or until the tops are golden.
  • As the buns bake, make the syrup. Combine sugar and water in a saucepan over medium heat. Let the mixture boil and simmer for three minutes. The syrup should be clear and the sugar has completely dissolved. Turn off the heat and add 1/2 tsp of vanilla extract. When the buns are done baking, pour the syrup over the buns, distributing evenly. You may choose not to pour all the syrup.
  • You can also serve it with whip cream.

Notes

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